The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Aging Prime Ribeye versus Choice Ribeye
- This topic has 14 replies, 3 voices, and was last updated 5 years, 8 months ago by
Ron Pratt.
-
AuthorPosts
-
July 24, 2014 at 1:31 am #2063
Jim McLain
MemberI just started aging my 2nd ribeye and this time I spent the extra money for Prime. (Boy has that gone up!). I aged the choice ribeye for 45 days at it was great. I was wondering if I needed to use the same amount of time for the better grade since I am starting with an already more tender piece of meat.
July 24, 2014 at 2:07 am #8446Ron Pratt
MemberJim,
That’s strictly your call, but even with it being prime I would go at least 35 days…you know its like climbing a 20 step stair toward UMAi bliss, but giving up and stopping several steps before! B)
RonSeptember 4, 2014 at 2:29 am #8547MemberRon,
I went for the full 45 days but I have a question for you. Given that this was a whole prime ribeye, what should my anticipated weight loss percentage be for a 45 day aging. I see that you should figure 10% for 21 days, but will the percentage change significantly when aging twice that time?September 4, 2014 at 3:32 am #8548MemberJim, I’m not sure where you got your 10% loss number for 21 days, but the shortest ribeye I have ever done way back when was 28 days and that loss was 19%. My experiences for 45 days for ribeye has been a consistent 21%. I have even had a ribeye go 60 days and it also was just 21%, though one time I had a 60 day one lose 25%, but I think that meat was an anomaly anyway. To my way of thinking I believe the tasteless water loss ceases at 21% but the tenderization achieved by dry aging continues to break down the meat fibers. Ron
September 4, 2014 at 6:38 am #8549MemberRon, I got the 10% figure from the section on this site that is called How to Create the Ultimate Dry Aged Beef. Step 4c says “During this time, expect the beef to lose about 10% in weight.” Here the reference is for 7-21 days. My actual weight loss is pretty close to the 21% you refer to. My problem is that I lost a total of about 60% total combining shrinkage and trimming (out of a 9 lb dried weight whole ribeye I got 4 pounds 10 ounces of steak and 4 pounds 6 ounces of trimmings – mainly a very huge fat cap. And, to add insult to injury the steaks that I do have are about 35% fat due to a large fat streak that runs through the entire piece of meat. I figure I ended up with maybe 3 pounds of meat for $130. Never again will I do prime when I had such a fine product using choice! I am taking the this to the store I got it from (I live 60 miles away in the country) and hope they will do right by me. Their steaks in the counter looked nothing like what I ended up with as far as fat content!
September 4, 2014 at 7:04 am #8550MemberOh boy…I’m not real sure where to start my reply..
OK on the 10% figure – I didn’t write that, nor even read it….and I happen to disagree.
60% weight and trimming loss???
sorry but I think you must have over trimmed it! Did you trim back to “grocery store red?” as I call it. Starting with 9 pounds and ending up with 3+ pounds??? If 9 pound of PRIME for $130 was that horrible looking why did you even buy it? I realize you are upset, but some things aren’t adding up and I wish you good luck taking it back at this point.
Again I say with all sincerity…sorry, but there is more to this story…
Ron
September 4, 2014 at 10:59 pm #8551MemberThanks for the insulting response. If you are a representative of UMAi then I just left a message for you telling you what I think of being criticized this way.
My ribeye was 9 lbs after 45 day aging, over 11 lbs before. I am not a butcher, I am a retired soldier and I don’t know why you have to be an expert at picking out meat when buying from a reputable company in a bagged condition. No, I didn’t realize the fat cap was that large and I am not sure how to tell even now, but think you are way over the line in criticizing me.
I did not over trim. My steaks have more outside fat on them that the steaks do in the pictures Rocky posted of his 38 day aged ribeye. I trimmed off 4 lbs 6 oz of fat and rind, leaving 4 lbs 10 oz of meat with a large fat layer running through each steak that left me believing I have about 3 lbs of actual meat. And your comment is there is more to this story? Do you really think you are helping me with that? What exactly is your idea of a learning curve? I see a lot of people have read this posting and no doubt been amused by your last comments. I hope they are equally amused by mine. I hope there are other moderators if I ever need assistance again because you do not impress me nearly as much as you impress yourself.September 4, 2014 at 11:19 pm #8552MemberJim,
Your opinion of me is duly noted, though I do not feel your dumping on me was justified, especially based on the facts that you stated.As a matter of record I am not a representative of this company and I hope that you do not blame them for my assessment of what you reported – I merely am a volunteer moderator.
RonSeptember 4, 2014 at 11:27 pm #8553Memberhttp://i1382.photobucket.com/albums/ah260/brisketjim/Prime%20Meat/meat5_zps4904b502.jpg
http://i1382.photobucket.com/albums/ah260/brisketjim/Prime%20Meat/meat2_zps8a2ef030.jpg
http://i1382.photobucket.com/albums/ah260/brisketjim/Prime%20Meat/meat3_zps3b1b73a7.jpg
http://i1382.photobucket.com/albums/ah260/brisketjim/Prime%20Meat/meat6_zps77a1e881.jpg
September 4, 2014 at 11:33 pm #8554Member
September 4, 2014 at 11:38 pm #8555Member
September 4, 2014 at 11:38 pm #8556MemberJim,
I already realize you do not care for my opinion, but I’m going to offer it anyway! As I said yesterday “I wish you good luck taking it back at this point” – now after seeing those pictures I would in fact bag it all up and take it back to the store where you bought it! That was marbled meat, but that was excessive fat which should have been trimmed before selling it to you as prime beef. You were taken and you should demand money back or some other consideration.
RonSeptember 4, 2014 at 11:41 pm #8557MemberPhotos posted. The “more to the story”.
April 18, 2019 at 10:03 pm #12335James Kim
MemberHi Ron,
I know that this thread is pretty old but I came across this to troubleshoot my aging technique. I started out with a 20 lb prime grade bone-in ribeye with the umai bag, then placed it on a wire rack on bottom shelf of my fridge with constant monitoring temp of between 1-4C. After 35 days, I ended up with only 10% loss of weight (18.1 lb). I feel like it did not come out right. Any suggestions?
Thanks,
JimApril 18, 2019 at 10:13 pm #12336MemberJim,
A 20 pound bone in ribeye is a large sub-primal. Aging it for only 35 days plus having the bone and that thin membrane which covers the bone essentially was having only one side releasing the moisture. Those two factors explains the lesser weight loss. It does not mean you did anything wrong.
Ron -
AuthorPosts
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.